Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

Abstract

Novel snack-type functional foods based on extruded lentil flours could convey the related health benefit of their bioactive compounds, provide a gluten-free alternative to consumers, and potentially increase the consumption of pulses. Extrusion treatment promoted an increase in galactopinitol, ciceritol, raffinose, stachyose and total α-galactoside content, in most lentil flours. As α-galactosides may act as prebiotics, they could convey beneficial effects to human and monogastric animals. Conversely, extrusion significantly (p < 0.05) reduced the inositol hexaphosphate content to less phosphorylated phytates (inositol pentaphosphate and inositol tetraphosphate), which provide health effects. The gluten-free formulation (control formulation #3) presented the highest significant (p < 0.05) drop in the inositol hexaphosphate of 14.7-fold decrease, but had a large increase in inositol pentaphosphate, due to extrusion processing. These two results are desirable in the finished product. Extrusion also caused a significant (p < 0.05) reduction in the trypsin content and completely inactivated lectin, in all processed samples.

Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components

“…The presence of anti-nutrients in legume seeds might not be an impediment, as proper processing methods can make them edible for a safe use [ 5 ]. Extrusion cooking technology is a high-temperature, short, and versatile food operation that converts agricultural raw materials into fully cooked and shelf-stable food products with enhanced nutritional attributes [ 6 ]. Legume extrusion cooking eliminates anti-nutritional factors and improves protein digestibility at a cost lower than other cooking systems [ 6 , 7 ].…”

“…Extrusion cooking technology is a high-temperature, short, and versatile food operation that converts agricultural raw materials into fully cooked and shelf-stable food products with enhanced nutritional attributes [ 6 ]. Legume extrusion cooking eliminates anti-nutritional factors and improves protein digestibility at a cost lower than other cooking systems [ 6 , 7 ]. Legumes could be included as protein sources in the extrusion process to formulate nutritionally enhanced functional food products [ 6 ].…”

“…Legume extrusion cooking eliminates anti-nutritional factors and improves protein digestibility at a cost lower than other cooking systems [ 6 , 7 ]. Legumes could be included as protein sources in the extrusion process to formulate nutritionally enhanced functional food products [ 6 ].…”

Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

“…Madhumitha and Prabhasankar () reported that there was an improvement in the nutritional value of pasta by adding black gram flour and mentioned that the processing of food material increases the value and shelf life of the product. Extrusion treatment of lentil flours has also been linked with increase in some bioactive components (Morales et al., ).…”

“…Extrusion treatment of lentil flours has also been linked with increase in some bioactive components (Morales et al, 2015).…”